Description
This Creamy Swedish Meatball Noodle Bake is a comforting and hearty casserole that combines tender egg noodles, savory Swedish meatballs, and a rich, creamy sauce topped with melted mozzarella and Parmesan cheeses. Perfect for a family dinner, this easy-to-make bake delivers classic flavors with a delightful cheesy finish.
Ingredients
Scale
Pasta
- 12 oz wide egg noodles
Meatballs
- 1 lb frozen Swedish meatballs, thawed
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Topping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prepare the Noodles: Preheat your oven to 375°F (190°C). Cook the egg noodles according to the package instructions until al dente. Drain well and set aside.
- Make the Sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the beef broth while whisking continuously to avoid lumps. Stir in the heavy cream, garlic powder, onion powder, salt, and pepper. Let the sauce simmer for approximately 5 minutes until it thickens to a creamy consistency.
- Combine Ingredients: In a large mixing bowl, gently combine the cooked noodles, thawed Swedish meatballs, and the creamy sauce. Toss carefully to coat everything evenly without breaking the meatballs.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish. Transfer the noodle and meatball mixture into the dish, spreading evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese uniformly over the top.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
- Serve: Remove the casserole from the oven and allow it to cool for 5 minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- Thaw meatballs fully before mixing for even heating.
- Use wide egg noodles for a better texture and sauce absorption.
- Adjust seasoning to taste before assembling the casserole.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, keeping in mind the sauce may be less thick.
- This dish can be prepared ahead of time and baked before serving.
